I love papaya! Growing up in Dominica, I considered myself fortunate to have two papaya trees in my backyard. They were treasured trees that always delivered papayas year-round, which my parents would share with our neighbors, family and friends.
Before moving to California, papaya salad wasn’t something I was interested in exploring. I only ate papaya ripe as a delightful fruit, green—in stew, curry, boiled in braff (broth) or sancouche. In my childhood, eating papaya raw would’ve been met with a jeer. It’s just something we didn’t do back then.
Since moving to the San Francisco Bay Area, I’ve gotten to appreciate papaya salad, mainly because it’s served in some Asian restaurants that I visit. The restaurants serve the Thai version that is made with palm sugar. However, I put a spin on my recipe and changed it to make it more savory and with fewer ingredients.
The ingredients I used are straightforward—Lemon juice, salt, garlic, tomatoes, carrots, green onion, and roasted peanuts.
If you have access to green papaya, I strongly recommend the salad. It’s not only delicious, but It’s also loaded with antioxidants that can reduce inflammation, fight disease and help keep you looking young.
Here’s how I prepared my green papaya salad to eat with fried yellow tail snapper:
- ½ Green papaya (shredded) I used a very green one. Depending on the size, you'll need to adjust your ingredients.
- 1 tbsp lemon juice You can use lime
- salt taste
- 1 carrot (shredded)
- 1 cup Cherry or grape tomatoes (slices)
- ¼ cup green onions
- ¼ cup roasted peanuts you can use your favorite nut
- 1 tbsp garlic
- Cut, peel and shred papaya. I used a hand julienne shredder. If you don't have a shredder, use a grater.
- Peel and shred carrots.
- Cut green onions really small
- Slice tomatoes down the middle
- I then combined all ingredients
- I topped it with the peanuts